In a medium skillet, on low heat, add extra virgin olive oil (I used flavored wild mushroom and sage) and let three cloves of press garlic simmer. Shred green squash and, slice yellow peppers and dice onions. Add shredded green squash to olive oil and garlic mixture, followed by mushrooms, peppers, onions, shredded carrots, pea pods and spinach. Let cook stirring frequently on medium low heat for 5 mins.
Add Pistachios and toss with hot sauce and ground pepper and stir for a few more minutes. Serve or store.
